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Note: This recipe requires use of a pressure cooker.
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1.
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In a large zipper bag, combine the flour, salt and pepper.
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Place the beef cubes into the bag, seal the bag and shake to completely coat, making sure to separate the cubes of beef from each other.
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2.
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In a large pressure cooker pot, place a thin layer of vegetable oil (I started with 2 tablespoons) and heat over medium heat until hot.
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3.
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Using tongs, remove the beef from the flour bag and shake off the excess coating.
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Place beef in the hot oil and brown for approximately 2 minutes per side.
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Note: Do not overcrowd the pan.
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They must brown in a single layer.
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I had to cook mine in 4 batches, removing the cooked beef to a plate until ready to move to the next step!
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4.
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Add additional oil, if needed, to cook all of the meat.
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The beef will not be cooked throughout at this point!
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This step is only to help set the crust as well as create some flavor deposits on the pan to make the gravy.
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5.
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Once its all been cooked, return all the meat to the pan and fill with enough water to just come to the top or barely cover the beef.
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The more water you add, the thinner the gravy will be in the end.
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I used 1 1/2 cups.
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6.
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Secure the lid to the pressure cooker and set it to the low pressure setting.
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7.
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From the time of pressurization (when the jiggling or steam release begins) cook the meat for 35 minutes.
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After the 35 minutes of pressure cooking, remove from heat and allow to depressurize naturally.
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The beef will continue to cook during this time.
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8.
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Once the pressure has been released, remove the lid and return the pot to the burner.
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Allow to simmer on low heat for 5 minutes.
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Taste the gravy at this time.
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If you need to add additional salt and pepper, do so now and allow to simmer for at least 2 minutes after the additional seasoning is added.
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9.
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To serve, create a bed of mashed potatoes and spoon the beef and gravy over the top.
